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Yeah, I read something about the age of the egg being a factor of "peel-ability". Unless I have my own chickens don't know how I'm suppose to determine egg age?

As someone who eats a lot of eggs, I feel I have mastered the art of boiling eggs so that they peel off very easy, even without running them under water (which isn't always convenient for me).

Yes, most important- don't EVER try to hard boil farm fresh eggs. This is what they're talking about when they are talking about the age of the egg. Even if I buy commercial eggs from the store, I let them sit at least a week before I boil them. I think this is the main reason eggs don't want to peel - is that they're too fresh when they're boiled.

Here is exactly how I boil eggs, and they come out perfect every time:

Put enough water in the pot to cover the eggs by about an inch and add a big pinch of salt. When the water JUST starts to boil (like, just starting to get big bubbles popping at the top), remove the pot from the burner and cover it for 10 minutes. After 10 minutes, dump all the hot water out and replace it with cold water. (FYI - if you forget and they go longer than that, no worries, your yolks will just be green but it's harmless.) You'll have to replace the water a few times because the hot eggs will warm the water up again. Letting the eggs sit in COLD ASS water is very important (I think the #2 reason eggs don't want to peel...heheh I said 'number 2'...anyway...). Let them sit in the cold water until you can handle the eggs with your bare hands without burning yourself.

Voila. Perfecto eggs. Hope this helps!

__________________"Somewhere, someone isn't impressed by your looks. Not all men jump through the hoops of your fire. You're unbelievably boring to more people than you'll ever know." --Henry Rollins

"If someone tells you something is easy and they can't explain how to do it, it's not easy." --Steve Shaw

I normally crack the egg shell on the worktop counter, then I proceed to run the egg under a cold or warm tap of running water. Normally takes me 10mins from when I put the egg in the pan to the point where I start eating it. I'm fairly delicate when I do this though as the odd time I've seen the white of the egg peel away. However I think I may give EV's method a whirl just to see what that's like

Yes, most important- don't EVER try to hard boil farm fresh eggs. This is what they're talking about when they are talking about the age of the egg. Even if I buy commercial eggs from the store, I let them sit at least a week before I boil them. I think this is the main reason eggs don't want to peel - is that they're too fresh when they're boiled.

Here is exactly how I boil eggs, and they come out perfect every time:

Put enough water in the pot to cover the eggs by about an inch and add a big pinch of salt. When the water JUST starts to boil (like, just starting to get big bubbles popping at the top), remove the pot from the burner and cover it for 10 minutes. After 10 minutes, dump all the hot water out and replace it with cold water. (FYI - if you forget and they go longer than that, no worries, your yolks will just be green but it's harmless.) You'll have to replace the water a few times because the hot eggs will warm the water up again. Letting the eggs sit in COLD ASS water is very important (I think the #2 reason eggs don't want to peel...heheh I said 'number 2'...anyway...). Let them sit in the cold water until you can handle the eggs with your bare hands without burning yourself.

Voila. Perfecto eggs. Hope this helps!

After trying several methods, this works perfectly. Peeled clean & yolks were moist with no green outer tinge. Thanks EV!